Thank you for your great video updates on the Kamado Joe. You always inspire new people with your wonderful and versatile barbecue ideas. Your delicious Shwarma is still at the top of my list 🤗👍
I concur with this video in totality. My recommended toppings: olive oil (no tomato sauce), goat cheese, pancetta, chopped dates, and after cooking the pizza, add some arugula.
Wow, that’s one heck of a pie! I need to try that. I did pancetta and sage with a cracked egg a few months back on one for a breakfast pizza. Really dug it. Pancetta is a massively underrated pizza topping. All that oil just pools around the dough and the crispy bits are magical.
Thank you! I’ll remove the doe joe with heavy heat resistant gloves when I’m done cooking and then close the grill entirely to turn it off. I don’t love running super high temps longer than necessary just because of the wear on the gaskets and other parts.
Can it consistently hold 650 F? That's the temperature I want to shoot for. I can do 550 F in my electric oven, so if I go for the Kamado Joe, I want to be able to consistently hit 600 F or 650 F.
Yeah, it can consistently hold over 1000 degrees if you configure the vents the right way. It’s all about vent and airflow management. The grill’s are remarkably efficient at holding heat steady because of how much ceramic is in them. You just need to slowly dial back air flow because it will want to get hotter and hotter as you go.
Thank you for your great video updates on the Kamado Joe. You always inspire new people with your wonderful and versatile barbecue ideas.
Your delicious Shwarma is still at the top of my list 🤗👍
Thank you so much! And the shawarma is always the best :)
Very informative. Good to know about the venting situation.
Thanks so much for watching!
Good to know all of this info before I try it myself. Thank you!
Thank you!
Grüße aus Deutschland!
Vielen Dank für die tolle Erklärung! Weiter so!
Danke!
Great tutorial Thank you
Really appreciate that! Have you made pizza on the grill? Any great tips?
Ricotta, mozzarella and sweet Italian sausage is to die for. 😊
Yes!
I concur with this video in totality. My recommended toppings: olive oil (no tomato sauce), goat cheese, pancetta, chopped dates, and after cooking the pizza, add some arugula.
Wow, that’s one heck of a pie! I need to try that. I did pancetta and sage with a cracked egg a few months back on one for a breakfast pizza. Really dug it. Pancetta is a massively underrated pizza topping. All that oil just pools around the dough and the crispy bits are magical.
It's a $600 add on in australia... and it works just as well without it.
Thanks for good video. What about ”closing” the doe Joe, after you’re finished with the pies? Or do you let all that charcoal just burn out? Thanks
Thank you! I’ll remove the doe joe with heavy heat resistant gloves when I’m done cooking and then close the grill entirely to turn it off. I don’t love running super high temps longer than necessary just because of the wear on the gaskets and other parts.
Which pizza peel do you use? Just got a dojoe for my big joes. Is that a 18x18 size?
Good question, this was a random peel I bought at my local bbq store so I’m not sure brand, dimensions are 14x14. Thanks for watching!
@embersonlybbq1 Really? The opening is 18.5 inches through the front of the dojoe. It looked like yours was a pretty close fit to that.
@embersonlybbq1 14x14 on the Big Joe not classic.
This was on the classic and I only measured the peel. There is a little room on either side.
I have the Big Joe II, caint I just use a soapstone?
I’m not sure, I haven’t used a soapstone before but if it’s rated for high heat, go for it!
How long did it take to get to temp once you lit the coals
I don’t totally remember but probably 30 minutes or so
Great video and such a great positive youtuber. Can’t believe only 35 likes. Make that 36.
So kind of you, thank you!
Can it consistently hold 650 F? That's the temperature I want to shoot for. I can do 550 F in my electric oven, so if I go for the Kamado Joe, I want to be able to consistently hit 600 F or 650 F.
Yeah, it can consistently hold over 1000 degrees if you configure the vents the right way. It’s all about vent and airflow management. The grill’s are remarkably efficient at holding heat steady because of how much ceramic is in them. You just need to slowly dial back air flow because it will want to get hotter and hotter as you go.
@@embersonlybbq1awesome - thank you!
@philistineau no problem
amazing,where buy?
Thank you! You could check www.kamadojoe.com. They have everything there.
I see bottom of your pizza burned, I had same issue, bottom burnee before top cooked….